Odia Chicken Kasa | Chicken Kasha | Chicken Kosha

Winter in Plano has subsided and Spring has sprung with much grace. As they say, you are happiest when the weather is pleasant so am I. There is a ton of things going on in life some very pleasant some not at all, but being a mother and wife all you know – food is constant. And a toddler running out of food is a pure sin. Spring blossom suddenly turns the world colorful. When I am this happy, I prefer easy food that is pleasant to cook and definitely great on my mouth and tummy. One of this food is Odia dry Chicken Dish called Chicken Kasa or Chicken Kasha.

Chicken Kasa

Kasa is basically referred to all the dry curries or the step before adding water to make the gravy. And being a kid, I never loved anything watery. So I thought what better than to prepare the whole hearty dish and enjoy with some steamed rice or chapatis.

Here goes the recipe for the Chicken Kasa or Chicken Kasha:

Odia Chicken Kasa | Chicken Kasha | Chicken Kosha

Author:

Shreemaa Bhadra

Recipe type:Main

Cuisine:Indian

Serves:6

Prep time:15 mins

Cook time:40 mins

Total time:55 mins

It is a delicious dry dish, where the chicken is generously cooked in a onion, ginger - garlic gravy and minimal spice mix in its own juice.

Ingredients

Chicken – 1.5 lb or 680 gms

Onion – 1 big sized, finely chopped

Ginger – 1 inch long

Garlic – 1 whole, peeled and cleaned

Dried Red Chillies – 5 pieces, soaked for 15 mins

Cumin Seeds – 1 tsp

Cumin Powder – 2 tsp

Coriander Powder – 2 tsp

Red Chili Powder – 2 tsp

Turmeric Powder – 2 tsp

Salt – According to taste

Mustard Oil – 3 tbsp

Bay Leaves – 1

Green Cardamom – 2 pieces

Cinnamon – 1 long stick

Garam Masala – 1 tsp

Instructions

Wash the chicken thoroughly and marinate with the 1 tsp of salt, 1 tsp of turmeric and 1 tsp of red chili powder for 15 mins – 20 mins.

Now in the mean time make a coarse paste of Ginger, Garlic and dried red chili with 1-2 tsp of water.

Heat a wide bottomed pot or vessel, add the Mustard Oil and let it get heated for a couple of minute.

Then add the whole spices (Bay leaves, Green Cardamom, Cinnamon stick and the cumin seeds and let it cook for a minute so that it oozes the perfect flavor to the gravy.

Add the finely chopped onions and cook till light golden brown.

To the cooked onions, add the ground paste (made of ginger, garlic and red chilies).

After the oil separates from the masala and the raw smell of ginger, garlic fades, add the marinated chicken, powdered spices (cumin powder, coriander powder and red chili powder) and saute.

Cover the chicken and let it cook in the gravy and in its own juices for a generous 20 – 25 mins.

Once the juices dry up and the masala (spice) coats the chickens uniformly, drizzle the garam masala and stir it.

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Ingredients for Chicken Kasa or Chicken Kasha:

Chicken – 1.5 lb or 680 gms

Onion – 1 big sized, finely chopped

Ginger – 1 inch long

Garlic – 1 whole, peeled and cleaned

Dried Red Chillies – 5 pieces, soaked for 15 mins

Cumin Seeds – 1 tsp

Cumin Powder – 2 tsp

Coriander Powder – 2 tsp

Red Chili Powder – 2 tsp

Turmeric Powder – 2 tsp

Salt – According to taste

Mustard Oil – 3 tbsp

Bay Leaves – 1

Green Cardamom – 2 pieces

Cinnamon – 1 long stick

Garam Masala – 1 tsp

Steps of Preparation for Chicken Kasa or Chicken Kasha:

Wash the chicken thoroughly and marinate with the 1 tsp of salt, 1 tsp of turmeric and 1 tsp of red chili powder for 15 mins – 20 mins.

Marinate the Chicken

Now in the mean time make a coarse paste of Ginger, Garlic and dried red chili with 1-2 tsp of water.

Heat a wide bottomed pot or vessel, add the Mustard Oil and let it get heated for a couple of minute.

Then add the whole spices (Bay leaves, Green Cardamom, Cinnamon stick and the cumin seeds and let it cook for a minute so that it oozes the perfect flavor to the gravy.

Adding the whole spices

Add the finely chopped onions and cook till light golden brown.

Adding the Onion

To the cooked onions, add the ground paste (made of ginger, garlic and red chilies).

Cooking the Ground Paste with Onions

After the oil separates from the masala and the raw smell of ginger, garlic fades, add the marinated chicken, powdered spices (cumin powder, coriander powder and red chili powder) and saute.

Mixing all the spices generously with Chicken

Cover the chicken and let it cook in the gravy and in its own juices for a generous 20 – 25 mins.

Cover and let it cook

Once the juices dry up and the masala (spice) coats the chickens uniformly, drizzle the garam masala and stir it.

Serve this lovely dry chicken dish with Rotis, Parathas, Pooris, Dal Rice or even the very Odia own way with Pakhala.